Pepparrotssås (horseradish sauce) with pickled herring and hot-smoked salmon

Pepparrotssås (horseradish sauce) with pickled herring and hot-smoked salmon

If you like the fiery heat of horseradish, then you’ll love this easy Scandi-style starter, featuring a creamy sauce topped with hot-smoked salmon, pickled herrings and – if you’re feeling a bit fancy – salmon roe.

Pepparrotssås (horseradish sauce) with pickled herring and hot-smoked salmon

  • Serves icon Serves 6 as a sharing starter
  • Time icon 10 min

If you like the fiery heat of horseradish, then you’ll love this easy Scandi-style starter, featuring a creamy sauce topped with hot-smoked salmon, pickled herrings and – if you’re feeling a bit fancy – salmon roe.

Nutrition: per serving

Calories
234kcals
Fat
18.3g (9.5g saturated)
Protein
11.5g
Carbohydrates
5.4g (4.9g sugars)
Fibre
0.5g
Salt
1.2g

Ingredients

  • 200ml crème fraîche
  • ½ tsp caster sugar
  • ¼ tsp salt
  • 1 small crushed garlic clove
  • 1 tsp cider vinegar
  • 2cm piece grated horseradish root
  • 150g pickled herrings and their onions
  • hot smoked salmon (we like RR Spink & Sons Sweet Scottish Herring Fillets and Korshags Hot Smoked Salmon, both from Ocado)
  • 2 tsp chopped red onion
  • Salmon roe (optional)
  • Few springs of dill
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Method

  1. Mix the crème fraîche in a bowl with the sugar, salt, garlic, cider vinegar and horseradish root until just combined.
  2. Spoon onto a plate and top with the pickled herrings and their onions and hot smoked salmon. Sprinkle with chopped red onion, salmon roe and dill.

Nutrition

Nutrition: per serving
Calories
234kcals
Fat
18.3g (9.5g saturated)
Protein
11.5g
Carbohydrates
5.4g (4.9g sugars)
Fibre
0.5g
Salt
1.2g

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